Broccoli Cheese Soup
by V & V Supremo Foods, Inc.
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/rating_half.png "4 Stars")
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3.35
Loading...20 Min
4
Servings
13
ingredients
In this recipe, we’ll show you how to make a tasty and satisfying Broccoli Cheese Soup. Broccoli, sour cream, and delicious Chihuahua® cheese make this soup real cooking from the heart.
Ingredients
- 4 small (8 oz.) sourdough bread bowls
- 1/3 cup unsalted butter
- 1¼ cups yellow onion, finely chopped
- ½ tsp Kosher salt
- ½ tsp ground black pepper
- ¼ tsp ground nutmeg
- 1/8 tsp cayenne pepper
- ¼ cup all-purpose flour
- 2½ cups chicken stock
- 1 (15 oz.) container Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
- 3 cups broccoli, cut into bite-size florets
- 1 cup match-stick cut carrots, cut into thirds
- 3 cups Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®
4 Steps to complete
- 1Bread bowls: Cut the top off of round sourdough bread and hollow out the bread to make a bowl, set aside until needed.
- 2Soup: Preheat a medium shallow pot for 1 minute over medium heat. Melt butter, add onion, sauté for 3 minutes, add salt, black pepper, nutmeg, and cayenne pepper. Add flour and cook 1 minute, stirring constantly. Add chicken stock, sour cream, bring to a boil, reduce heat to medium-low, and simmer for 4 minutes. Add broccoli and carrots, simmer for 6 to 8 minutes or until broccoli is tender.
- 3Remove from heat and transfer half of the soup to a blender and blend for 30 seconds to 1 minute or until smooth. Return pot to stove, over medium-low heat. Add blended mixture back the pot, add Chihuahua® Cheese, and simmer for 2 minutes, or until cheese is fully melted and soup is smooth.
- 4Serve soup in bread bowls with bread tops on the side. Enjoy!
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